Funky aromas of hazelnut with a smoky tang lead to a palate cleansing and saline finish, precise and pure.Producer NoteChampagne Lelarge-Pugeot is a boutique, organic grower based in Vrigny, a Premier Cru village situated in the north east of Montagne de Reims. The Lelarge family has been making wine since 1789 and Champagne since 1930. Today the estate is headed up by seventh generation Dominique Lelarge, along with his wife Dominique Pugeot and their children. The wines are dominated by Pinot Meunier due to the north eastern orientation of the vineyard. They believe in letting the grapes thrive as naturally as possible in order to express the pure essence of terroir. Biodynamic principles are practised in the vineyard and they were certified organic in 2013. Champagne Lelarge-Pugeot follows a philosophy of minimal intervention in the winery and their handcrafted wines are poised, elegant and a true reflection of the Vrigny terroir.

VineyardThe vineyard is spread over 42 distinct parcels in and around the Premier Cru village of Vrigny and is farmed according to organic and biodynamic methods. The vineyard comprises eight hectares and the vines grow over gently rolling hills at altitudes of 150 metres above sea level. The grapes for this cuvée come from a blend of two of the parcels from Vrigny: La Côte de Glaises et les Cumines; where the soils are sandy loam and calcareous marls. The Chardonnay vines are pruned according to the Chablis method, with the reds according to the Cordon method. The vineyard is ploughed by horse during the year, to prevent soil compaction, allowing the top layers of soil access to oxygen and boosting the overall health of the soil, vines and grapes. Grasses and plants are used between the vine rows to impart valuable nutrients to the soil. Harvested by hand.

WinemakingThis cuvée was made naturally and without the addition of additives. The grapes were pressed using a pneumatic press, followed by a long "débourbage" or settling period. The alcoholic fermentation took place in stainless steel tanks using their "pied de cuve", which is a technique used in natural winemaking to employ natural yeasts: A small batch of must is used to start a spontaneous fermentation using indigenous yeasts, once this has been deemed successful, this pied de cuve is then added to the remaining must to start the fermentation process. 50% of the wine was fermented in stainless steel and 50% in three year old French oak barrels. The wine underwent natural malolactic fermentation and was bottled the following April. The wine spent one and a half years ageing on its lees in bottle.